The ATHA RUJA cellar is located near the urban centre of Dorgali on the summit of a hill facing the whiteness of the Supramonte. Here, the the sunset offers an enchanting scenery of colorful lights that surround the peaks of Mount Corrasi. The building was originally used as a holding and breeding barn.
Major renovation work, still in progress and in accordance with the original dimensions, will give light to spaces used for receiving, processing, bottling and storing the grapes. A beautiful wine-tasting room with views of the sunsets will give visitors the opportunity to taste all of the ATHA RUJA wines. The particular U-shaped cellar overlooks a large courtyard making it the heart and soul of these surroundings. The basement contains a second processing area where the pure wines mature in a cool and quiet atmosphere. Someone once said that a good wine is born in the vineyard, and this is certainly true.
It is also true that a good harvest, once in the cellar, must be managed wisely so as not to spoil the good work of the winemaker. The grapes are handpicked during the cooler hours of the day and placed in small boxes of 15 kg each. The wine-making then begins in the evening of the same day. During the harvest, a careful selection of the clusters is chosen. They are then sent to the crusher/destemmer machine where the grapes are manually controlled for quality. The fermentation process takes place in small steel tanks in order to diversify the different parts of the grape and also to create conditions where the mass does not exceed 30 degrees centigrade. Frequent pumping and regular “délestage” help regulate the fermentation of the grape peels for the extraction of phenol load. The fermentation process may last between three and four weeks depending on the batches of grapes. Once the fermentation process is complete, commences the pressing of the grape skins. The must is then decanted into steel tanks where it undergoes an initial phase of rest and settling. Subsequently, the young wine is placed in cellars where, depending on the destination, is left to refine in French Oak barriques or barrels. The diverse toasting of the wood from the barrels will provide subtle aromas and hints of tannins depending on the final destination of the various blends. The malolactic fermentation process occurs in barrels.
All of these different stages, beginning with the harvesting of the grapes, the fermentation process and finally, the aging process are constantly and painstakingly monitored by the Oenologist, Dr. Marco Bernabei. His professional work together with the support of a laboratory for analysis, allows to have control of all processes.
Rigor, science and secrets are part of our daily lives and as such a GREAT WINE is never a surprise. It is a result of years of experience, dedication and passion.
The territory, passion and quality.